Low Fat Cinnamon Raisin English Muffins
Elevate your breakfast routine with these homemade Low Fat Cinnamon Raisin English Muffins, a wholesome twist on a cherished classic. Made with a blend of whole wheat and all-purpose flour, these muffins are filled with sweet bursts of raisins and spiced with fragrant cinnamon, creating a perfect balance of flavor and nutrition. Lightly sweetened with honey and designed to be low in fat, they’re ideal for those seeking a healthier start to their day. With a soft, airy texture from the yeast dough and a delicate crunch of cornmeal on the surface, these muffins are griddle-cooked to golden perfection. Whether toasted and slathered with jam or enjoyed plain, they’re a delightful addition to your morning spread. Plus, each batch yields 12 muffins, making them great for meal prep! Keywords: cinnamon raisin English muffins, low fat breakfast recipes, healthy homemade bread recipes, yeast-raised English muffins.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup All-purpose flour
- 1 packet Instant yeast
- 0.5 teaspoon Salt
- 1 tablespoon Ground cinnamon
- 1 cup Skim milk
- 0.5 cup Water
- 2 tablespoons Honey
- 0.75 cup Raisins
- 3 tablespoons Cornmeal
Instructions
In a large bowl, mix together the whole wheat flour, all-purpose flour, instant yeast, salt, and ground cinnamon.
In a small saucepan, heat the skim milk, water, and honey over low heat until just warm (about 110°F).
Gradually add the warm milk mixture to the dry ingredients. Stir until the dough begins to come together.
Add raisins to the dough and knead gently for about 5 minutes on a lightly floured surface until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Gently punch down the dough to deflate it. Transfer it to a lightly floured surface and roll it out to about a 1/2-inch thickness.
Use a round cutter (about 3 inches in diameter) to cut out the muffins, rerolling scraps as needed. You should get about 12 muffins.
Sprinkle a baking sheet with cornmeal and place the cut muffins on top. Sprinkle more cornmeal on the tops of the muffins.
Cover the muffins with a clean towel and let them rest for 30 minutes in a warm place to rise slightly.
Preheat a griddle or large skillet over medium-low heat. Gently place the muffins onto the griddle (you may need to cook in batches) and cook for about 7-8 minutes on each side, or until they are golden brown and cooked through.
Allow to cool on a wire rack before splitting and toasting. Enjoy your homemade low-fat cinnamon raisin English muffins with your favorite topping!
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 446.4 g | 162% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 126.8 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 586 mg | 45% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2589 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
